Sauce brine meat products are fresh or frozen livestock and poultry meat and edible by-products together into the water that has been mixed with salt, soy sauce (or not added), spices, through pre-cooking, soaking, boiling, sauce or halogen and other processes, the processing of the sauce halogen series of meat products gas sauce brine meat products according to the processing process of different ingredients and operation and processing technology, the formation of many local characteristics of the sauce brine meat products. Sauce and marinade meat products are divided into sauce brine meat, white boiled meat, and bad meat according to different processing processes; according to different flavors, they are divided into braised products, sauce products, honey juice products, sweet and sour products, halogen products, white braised products and other gas sauce brine meat products The flavor substances of gas sauce and brine meat products can generally be divided into two categories, namely taste substances and odor substances. Meat can only be heated to produce the ideal flavor; meat in the heating process, the precursor substances undergo a series of changes, such as sugars, peptide amino acids, vitamin degradation, lipids and fatty acids after oxidation dehydration, and reducing sugars and amino acids After the Maillard reaction, etc., the final reaction generated a series of complex, volatile meat flavor substances, the formation of sauce and marinade meat products flavor sauce marinade meat products made of low temperature meat products, Maximizes the preservation of the original nutrients and fixed flavor in meat products. Sauce and marinated meat products have unique flavor, moderate tenderness and good taste, and are loved by consumers. Sauce brine meat products are meat by pre-cooking, soaking, boiling, sauce or halogenation and other processes processing, due to the need for different flavor of the product, there are certain differences in its processing and production methods.
The main problems in the research and development of sauce and marinated meat products
1. The product structure is unreasonable
There are few sauce and brine meat products with low temperature treatment and high nutritional value in China's market; there are more sauce and brine meat products with poor flavor after high temperature treatment; there are fewer table sauce and brine meat food and leisure tourism products; and there are more primary processed and unprocessed raw material products, which bring great inconvenience to consumers to carry and eat after purchase.
2. Backward processing technology
The traditional halogen technology requires a long halogen production time, and the brine content and halogen concentration in the raw materials are completely operated by experience and are not easy to control precisely. Anti-corrosion preservation technology is backward, and the brine in sauce and brine meat products is easy to breed harmful microorganisms, so that it cannot be stored for a long time, and it is easy to spoil, which not only causes great economic losses, but also may cause health safety problems and packaging problems. At present, most of the sauce and meat products are sold in bulk, the quality is difficult to guarantee, and it is not resistant to storage and difficult to carry.
3. Backward processing equipment
Most of the sauce and brine meat products factory processing equipment is simple and old, high energy consumption, lack of halogenation, sterilization, cooking, packaging and other aspects of efficient and energy-saving processing equipment, processing equipment overall level backward, deep processing capacity is small, processing product technology content and market share is low.
4. Serious food safety problems
For the processing of sauce and meat products, some enterprises do not have standardized process regulations, post and equipment operation responsibility systems and sanitation and disinfection systems, etc., and do not pay attention to the monitoring and quality inspection of meat products, which ultimately leads to unstable quality of sauce meat products and brings greater risks to the safety of sauce and meat products.
5. Low production rate
The yield of sauce and meat products is generally low, 50%-60%, resulting in high cost and low economic efficiency of the product.
6. Short shelf life for storage
Because the environment provided by sauce and meat products is suitable for microbial growth and reproduction, and the preservation technology is relatively backward, resulting in a short shelf life.
Research progress on the processing of sauce and marinated meat products
1. Pickling technology
Curing technology is one of the commonly used processing methods in the processing of sauce and brine meat products, and its main purpose is to improve the flavor and color of meat products and improve the quality of meat. Common pickling methods are dry pickling, wet pickling, brine injection and mixed pickling.
Among them, the brine injection method is pickled on the basis of wet pickling method, often combined with rolling kneading technology, is one of the important means of modern pickling technology, suitable for preserving Western-style ham products, bone poultry products, Chinese soft packaging meat products and other bulk meat products and enema products containing small meat pieces, etc. Li Shuaijun and other people back in the marinating process first with alkali to treat the eggshell, shortening the processing time of salted eggs, theoretically guiding the processing of salted eggs. In order to improve the quality of meat products, static pressure curing is used, and it is found that compared with atmospheric pressure salting, vacuum salting and pressurized salting, static pressure salting can significantly improve the curing effect and improve meat quality, which has a broader application prospect. In the process of curing, certain technical control, change some conditions in the pickling, combined with new technologies for curing, to improve the production efficiency of sauce and marinade meat products, reduce the cost of production is of great significance.
2. Roll kneading technique
Rolling kneading technology is a dynamic curing technique, which is rolled, beaten, squeezed and massaged by rolling and kneading machine to complete the curing of meat products. After the raw meat is kneaded, the tissue structure of the meat is destroyed, which is conducive to the precipitation of salt-soluble proteins and the penetration of brine, making the salting more complete. The rolling kneading technology effectively improves the product rate of sauce and brine meat products, makes its taste better, and has been widely used in the processing and production of sauce and brine meat products. Controlling the load, temperature, direction, time and other conditions of the rolling kneading technology in the production process helps to improve the product rate of meat products and achieve a better rolling and curing effect. The optimization design of the roll kneading process found that when the vacuum degree is -0.07 MPa, the inclination is 5, the liquid-meat ratio is 15%, the rolling kneading time is 60 min, and the speed is 8r/min (the best process conditions), it is not only time-saving but also improves the production capacity, and makes the sauce and marinade meat products have good color and flavor.
3. Tendering technology
The tender treatment of sauce and brine meat products destroys the fascia and connective tissue and muscle fiber bundles, expands the surface area inside the meat, and enables the brine to be evenly distributed in the meat products, thereby improving the dissolution rate of salt-soluble proteins and the adhesion of meat. Tendering methods mainly include physical, chemical and biological methods. Among them, the conditions of the bio-tendering method are relatively low, which can significantly improve the quality of sauce and marinade meat products, and has always been valued by the meat processing industry. Domestic research on tendering technology is relatively backward, and the foreign process is mainly used in Western-style ham, which has important research value for changing the tenderness of sauce and marinade meat products. Tendering technology has an important impact on the taste of sauce and marinade meat products. After comparing the effects of electrical stimulation technology, tendering hanging technology, maturation technology, calcium ion injection method and other methods on the maturity and tendering of meat, it was found that high pressure and ultrasonic processing had the best effect on the tendering of meat. In the study of the chicken thigh meat and chicken breast meat of the eliminated layer chicken as raw materials, the best composite technology process parameters were studied, and it was found that the composite tendering method formed by mechanical rolling kneading combined with enzymatic lysis could effectively improve the tenderness and water retention of the eliminated layer chicken muscles. In the process of processing and production of sauce and brine meat products, the adoption of appropriate tendering technology is of great significance to improve their taste, meat product quality, and uniform marination.
4. Cooking technology
The cooking method of sauce and brine meat products is usually to boil various seasonings and spices into brine over high heat, and then cook the meat products into a pot and finally cook them into products. Cooking technology can improve the sensory characteristics of meat products, so that the shape of meat products can be fixed and the color and color can be stabilized. The cooked sauce and marinated meat products have a unique flavor and flavor, which kills its internal microorganisms and parasites to a certain extent, and improves the shelf life and storage resistance of the product. By comparing and studying the changes in the yield and pH of chicken thighs under different firepower, different cooking temperatures and time conditions, the changes in the quality of meat in different parts of raw materials are explored, the firepower, cooking temperature and time are systematized, and the cooking temperature and time inflection point of the quality change are found, providing theoretical basis and technical support for the modern production of traditional poultry meat products. For example, using brine duck as the cooking material, the analysis shows that ultrasonic technology is feasible for the application of auxiliary meat cooking. Controlling the time and temperature during the cooking process has a great impact on the productivity and quality of sauce and marinade meat products; different cooking methods and different technologies can also be applied to the cooking process to appropriately improve the quality of the products and reduce the production of harmful substances.
5. Seasoning technology
Seasoning technology is to add different varieties and different quantities of seasonings according to the different tastes of individuals, and process the products made after processing. Different regional customs and product varieties lead to different seasoning operations required for products. Seasoning technology is generally divided into three types: basic seasoning, qualitative seasoning, and auxiliary seasoning. Taking the 4 flavors of lamb sauce products as an example, in controlling a certain time range, the higher cooking temperature can improve the meat flavor of the lamb sauce. By studying the selection and collocation of raw materials, spices, spices and other accessories in the production of traditional sauce and marinated meat products, the exact amount of spices and other accessories is investigated, and the flavoring law of traditional sauce and brine meat products is explored. Specific and excellent seasoning recipes can improve the flavor of sauce and marinade meat products, provide people with more delicious products, and promote the industrial production of sauce and marinade meat products.
6. Preservation technology
The preservation of sauce and marinated meat products is mainly based on different methods and combinations to kill spoiled microorganisms or inhibit their growth and reproduction, and control fat oxidation to achieve the purpose of prolonging the shelf life. At present, the common preservation methods used at home and abroad are the addition of preservative preservatives, packaging technology (vacuum packaging, modified atmosphere packaging, edible coating film, etc.), sterilization technology (heat sterilization, microwave sterilization, irradiation sterilization, etc.), low-temperature preservation technology, etc.
6.1 Preservatives
The addition of preservatives is a commonly used preservation method, and food preservatives are divided into chemical, natural and composite types. Preservatives are often used in combination with other preservation techniques to achieve more effective results. Taking fresh pork as the research object, the optimal formula was streptococcin lactate (0.187 5 g/kg) + natamycin (0.15 g/kg) + disodium EDTA (0.125 g/kg) + gluconolactone (0.05 g/kg), which can effectively extend the freshness of pork. Sodium lactate is combined with physical effects to extend the shelf life of meat products.
6.2 Packaging technology
Commonly used packaging technologies mainly include vacuum packaging, air wither packaging, edible coating film and nano packaging. Proper packaging can keep the sauce and marinated meat products in good hygienic conditions, avoid dry consumption and quality loss, and ensure the normal color of the meat products.
(1) Vacuum packaging. Vacuum packaging is a packaging method in which the product is loaded into an airtight container, the air inside the container is removed, and the predetermined vacuum level is achieved in the closed container. Vacuum packaging is used in sauce and brine meat products, the main role is to reduce dry consumption, slow down the rate of fat oxidation, prevent secondary pollution and loss of meat flavor and skewers. In the study, it was found that the vacuum packaging using microwave vacuum packaging technology in the processing of sauce beef avoided the adverse effect of the secondary heat sterilization treatment of vacuum packaging and could effectively improve the yield rate. Vacuum packaging combines microwave, irradiation and other technologies, while preserving the freshness of sauce and marinade meat products, effectively extending the preservation period and achieving a certain preservation effect.
(2) Modified atmosphere packaging. Modified atmosphere packaging is to seal the sauce and marinated meat products in an environment that changes the gas composition, which is used to protect the color of the meat, inhibit the growth of microorganisms and delay the enzymatic reaction, thereby extending the shelf life of its products. Modified atmosphere packaging is common in the packaging of sauce and marinade meat products, which effectively protects the color and flavor of meat products from being destroyed. The combination of modified atmosphere packaging and other means of freshness, combined with the application of modified atmosphere packaging and antibacterial packaging materials, can further extend the shelf life of meat products.
(3) Edible coating film. Edible coating film is a kind of film with edible substances as materials to form a protective film through the interaction between different molecules. Applying an antibacterial coating directly to the surface of low-temperature meat products or packaging with a film containing antibacterial agents can inhibit the growth of microorganisms and extend the shelf expectations of the product. The antioxidant treatment of cured bacon with different natural antioxidants and edible films was found to be significant in combination with a composite antioxidant and chitosan film. Taking the three yellow chickens as the research object, the best preservation scheme was 2% sodium alginate, 1% sodium chloride, 0.2% tea polyphenols, and the coating effect was the best when calcified for 3 minutes.
(4) Nano packaging. Nano packaging is widely used in food packaging, the microstructure of the material used for nano packaging is different from that of general nanomaterials, with a tight and orderly microstructure. Nano packaging is widely used in the packaging of sauce and brine meat products, which has a certain bacteriostatic effect, which can reduce the production of volatile salt-based nitrogen, extend the shelf life of meat products, and effectively preserve its color and flavor. By comparing the nano-packaging material and the ordinary polyethylene material packaging sauce beef, it is found that the nano-material can effectively preserve the color and flavor of the product and extend the shelf life of the sauce beef.
6.3 Sterilization technology
(1) Microwave sterilization method. Microwave sterilization method is an ideal way of sterilization, with fast, efficient, safe, fresh and other advantages of sterilization method, widely used in meat processing, has achieved many results. The pork was heated in different ways, and the recommended value of microwave heating of pork tenderloin was 75 degrees, the frequency conversion microwave was 500 W, and the heating was maintained for 7 to 9 minutes. The processing technology of fragrant rabbit meat was studied by microwave sterilization technology, and the optimal sterilization time was selected from it for 16 minutes, which not only ensured the best quality of the product, but also extended the shelf life of microwave sterilization products at room temperature to 120 d. Through the experiment, it was concluded that the best processing technology for microwave processing of chicken minced ham is to select 640 W microwave power to microwave the chicken surimi during the cooking stage of chicken minced ham, and then vacuum packaging and microwave secondary sterilization of the product.
(2) Radiation sterilization method. The miscellaneous bacteria contained in low-temperature sauce and marinated meat products are generally sensitive to irradiation and are easy to be killed. Radiation technology is the use of atomic energy rays (γ rays) of radiation energy for sterilization, prolong the shelf shelf life of sauce and meat products, to achieve the purpose of antiseptic. Using different influencing factors and their combinations, the process optimization study was carried out on preservation, and the results determined that the best preservation process of irradiation dose of 3.5 kGy + antioxidant (VE 0.020%, VC0.028%, tea polyphenols 0.026%) + vacuum packaging can be extended by 26 days.
(3) High-pressure sterilization method. The use of high-pressure sterilization technology for the processing of sauce and brine meat products, compared with conventional methods, the tenderness, flavor, color, maturity and preservation of the products will be improved to varying degrees. For example, tender beef products can be obtained when handling poor quality beef at 250 MPa at room temperature; after 300 MPa pressure on chicken and fish for 10 minutes, you can get a tissue state similar to that of light cooking. The roast chicken was then treated with high pressure to determine the optimal level of 500 MPa pressure strength and 20 min packing time. The optimal sterilization conditions for beef combined with temperature-treated sauce are 452.7 MPa, 16.8 min, 45.5 degrees. The time and pressure intensity of high-pressure sterilization are the focus of high-pressure sterilization treatment, and the appropriate choice plays an important role in improving the tenderness and flavor of meat products.
6.4 Low temperature preservation method
The low temperature preservation method can reduce the temperature of the sauce and marinade meat products, and prevent the meat products from spoiling and deteriorating at a certain low temperature, and extend the shelf life of the products. The low temperature preservation of sauce and marinade meat products can be divided into cooling preservation and frozen preservation, the general temperature of cooling and preservation is set to 0 ~ 4 °C, and the temperature of freezing and preservation is set to -18 degrees. There are still microbial activities in meat products when cooling and preserving, so the storage time is shorter; and the temperature of meat products is reduced to below -18 degrees Celsius when freezing and preserving, so that most of the water in meat products forms ice crystals, inhibiting the growth and reproduction of most microorganisms, and the storage time of the product is longer, and the shelf life is usually 4 to 5 months. In the treatment of direct vacuum packaging of bacon at 5 degrees and -18 degrees, respectively, compared with volatile odor changes, it was found that the freezing treatment effect was better than that of refrigeration treatment.
6.5 Double-division double-layer preservation method
Double removal refers to deaeration and sterilization, double layer that is, 2 layers of packaging inside and outside, and the middle layer is placed with sauce and brine meat products as a special type of deoxygenic sterilization preservative. The double-division and double-layer preservation method can inhibit the spoilage caused by microorganisms in sauce and marinade meat products and the rancidity caused by oxygen, so as to achieve the purpose of preservation at room temperature. The use of "double-divided double-layer" preservation packaging technology can increase the shelf life by 1 times, from the current 45 d to 3 months.
6.6 Fence technology
Fence technology is a comprehensive preservation technology, widely used in food preservation. Exploring the synergy between the fence factors of sauce and marinated meat products is conducive to maximizing the shelf life of sauce and marinated meat products. The complex effect between the fence factors breaks the balance of the microbial growth environment inside the sauce and brine meat products, prevents the growth and reproduction of residual pathogenic bacteria and pathogenic bacteria, effectively inhibits or kills microorganisms and enzymes that cause food oxidation and deterioration, so that the quality of meat products can be maintained and the purpose of preservation is achieved. The optimal preservation effect of cooling pork was studied, and it was found that vacuum + preservative + irradiation of 2 kGy could effectively extend its shelf life.
Application of new technology in sauce and marinade meat products
1 Quantitative halogenation technology
According to the quality requirements of sauce and brine meat products, the quantitative halogenation technology realizes the quantitative flavor modulation of materials by regulating the precise ratio of materials and composite liquid seasonings in the vacuum rolling kneading machine. Quantitative brine technology is suitable for the processing of sauce and brine meat products such as sauce beef, brine chicken thigh, brine duck neck and so on. According to the processing technology of quantitative halogenated meat products and the key points of processing operations, a new production line was designed to improve the yield of duck neck. Through the control of salt addition, compound seasoning, pork bone addition and brine time, the best production scheme is obtained, so that the sensory indicators of the product reach a high level.
2. Vacuum cooling technology
The basic principle of vacuum cooling is to reduce the pressure by vacuuming, so that the moisture in the food is evaporated in a low-pressure state while absorbing its own heat, so as to achieve the purpose of cooling. Vacuum cooling is a rapid cooling technology that is widely used in the cold treatment of sauce and marinade meat products. Compared with traditional cooling methods, there are many advantages, such as shortening the residence time of sauce and marinade meat products, increasing their production capacity and improving hygiene standards. The study found that vacuum cooling and mixed cooling can extend the shelf life of products, which can make the shelf life of emulsified sausages reach about 26 d, and it is believed that the mixed cooling method that combines flowing water cooling and vacuum cooling is more suitable for the cooling of emulsified sausages packaged by natural casings.
3. Hazardous substance detection technology
The physical and chemical analysis of sauce and brine meat products from the past simple visual colorimetry to the application of modern analytical techniques for detection, such as atomic absorption, gas chromatography, liquid chromatography, fluorescence spectrophotometer, ultraviolet spectrophotometer, chromatographic mass spectrometry, infrared and capillary electrophoresis instrument, etc.; from the original general qualitative analysis to the present can be qualitative and quantitative analysis of a variety of substances, and constantly improve the detection technology, so that the ability of china's sauce and brine meat products safety detection technology has been significantly improved.
4. Extrusion extrusion technology
Extrusion extrusion technology mainly through the spiral extrusion machine will be uniformly blended sauce and brine meat products for transportation, mixing, recombination, sterilization and other processing network, with low production costs, high efficiency, high nutritional value of products, has become a new technology with development potential.
5. Ultra-fine crushing technology
Ultra-fine crushing technology is the use of special crushing equipment, milling, impact, shearing and other processing technology, the large particles of materials are crushed into fine particles, so that the sauce and brine meat products have interfacial activity, showing a special function. Ultra-fine crushing technology is widely used in canned sauce brine meat products, which can be multi-stage crushing of fresh bone into ultra-micro bone puree or dehydrated into bone meal, and develop fresh bone meal of sauce brine meat products.
6. Ultra high pressure technology
The ultra-high pressure technology of sauce and marinade meat products refers to the pressurization of 100-1 000 MPa in the liquid medium, so that the biological macromolecules such as enzymes, proteins and starches in meat products are inactive, denatured or gelatinized, and at the same time kill the common yeasts, E. coli, staphylococcus and other spoilive bacteria, so that the covalent bond and protein primary structure can be retained, the original flavor and nutrition of meat products are maintained, and the tenderness of meat is improved.
7. Pulsed glare sterilization technology
Pulsed glare sterilization technology is a new non-thermal physical sterilization technology that rapidly sterilizes food surfaces, packaging materials and instruments. Pulsed glare enhances shelf life and safety of marinade meat products such as beef, chicken and fish. The study found that the pulsed magnetic field has an effect on the metabolism of organic matter and energy metabolism of Bacillus subtilis, effectively maintaining the flavor and nutrient content of food.
Prospects for sauce and marinated meat products
There are many deficiencies and aspects that need to be improved in China's sauce and brine meat products, because of its huge development space, it is necessary to improve some processes, preservation packaging technology in production and processing, and introduce new technologies such as quantitative halogenation in production, which in turn brings huge economic and social benefits to sauce and brine meat products, and at the same time drives the development of Animal Husbandry in China.
1. Strengthen the safety management of sauce and marinade meat products
Sauce and marinade meat products in the process of processing can establish a long-term effective, scientific management mechanism to ensure that the quality problems that occur less during the processing process, improve its safety and quality of HACCP, so that the food quality management department can effectively predict the factors that damage food safety, and take measures before the hazard occurs, reduce the probability of food safety problems in sauce and marinade meat products, and ensure safe production.
2. Modernization of the production process of sauce and marinade meat products
Traditional sauce and brine meat products production and processing technology is backward, production efficiency is low, cooking time is long, if the use of scientific and advanced production technology, modern production equipment, standardized production management, and to overcome the problems in the production process, will be conducive to the production of sauce and brine meat products factory production, promote the development of animal husbandry.
3. Develop nutritious and leisure-type sauce and marinade meat products
With the improvement of people's living standards and health awareness, the consumption requirements for sauce and marinade meat products are also getting higher and higher, and the quality safety and health care function of meat products have risen to the primary requirement. In order to meet people's nutritional pursuit of sauce and brine meat products, the development and research of low-fat and low-energy sauce brine meat products, low sodium salt sauce brine meat products, low nitrate sauce brine meat products and other functional products have good development prospects. Modern people have a fast pace of life, the pursuit of convenient and fast diet, the development of casual sauce and meat products will also become the focus of future research.